Sheet Pan Dinner: Dijon Chicken Thighs with Jewel Roasting Vegetables
- 4 each Chicken Thighs, Boneless, Skin-On
- 2 Tablespoons Dijon Mustard
- 1 package Garden Highway Jewel Roasting Vegetables
- 2 teaspoons Oil
- To Taste: Kosher Salt and Pepper
- ½ cup Balsamic Glaze
Preheat oven to 425°F. Prepare a lined sheet pan. Season Chicken Thighs with Dijon Mustard, Salt, and Pepper. Toss vegetables with oil, salt, and pepper. Layer the seasoned vegetables onto the sheet pan. Place the seasoned chicken on top of the vegetables. Roast for 25 to 35 minutes or until chicken reaches 165°F. When chicken reaches 165°F pull the sheet pan out of the oven and let it rest for 5 to 10 minutes. Transfer chicken and veggies to your dinner plates and serve with a balsamic glaze.